Brown Sugar-Pecan Sweet Potato Peels
Directions
- 1Preheat the oven to 450F (232°C).
- 2Wash and peel an entire sweet potato.
- 3Dry the sweet potato peels with a paper towel.
- 4Place an empty baking sheet in the oven for a couple of minutes.
- 5Lightly spray the heated baking sheet with oil.
- 6Lay the sweet potato peels on the baking sheet in a single layer, being careful not to overcrowd.
- 7Bake the peels for 15 minutes at 450F (232°C) or until the edges begin to get crispy.
- 8While the peels cook, melt butter.
- 9Mix together 1 part melted butter with 1 part brown sugar.
- 10Add a pinch of salt and cinnamon to taste to the butter and brown sugar mixture.
- 11In a separate pan, toast pecan pieces for 5 minutes in the oven.
- 12Add the toasted pecans into the brown sugar butter mixture and mix.
- 13Remove the crispy peels from the oven.
- 14Drizzle the brown sugar butter and pecan mixture over the sweet potato peels.
Ingredients
- 1 entire sweet potato
- 1 part butter
- 1 part brown sugar
- pecans
- to taste cinnamon
- pinch salt
- oil spray
Equipment
baking sheetvegetable peelerbowlspoonovenpaper toweltongs
Tips
- Airfryers work best for crispier peels.
- Don’t overcrowd the pan; lay peels in a single layer.
- Heat your pan in the oven first for a couple minutes, then lightly spray with oil and add peels.
- Pat dry the peels with a paper towel after peeling to reduce water content for better crispiness.
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